Basil Mushroom Frittata

10 m
Prep Time
35 m
Cook Time

Ingredients 4 Servings

  • 1 tablespoon (15 mililiters) olive oil
  • 8 ounces (225 grams) cremini mushrooms, chopped
  • 1 small onion, finely chopped
  • 4 eggs
  • 6 egg whites
  • 1 tablespoon (15 mililiters) Gourmet Garden Basil, Stir-In Paste
  • 1 teaspoon (5 mililiters) Gourmet Garden Parsley, Stir-In Paste
  • 1 tablespoon (15 mililiters) Gourmet Garden Garlic, Stir-In Paste
  • 1/4 teaspoon (1 mililiters) black pepper, ground
  • 1/4 cup (60 mililiters) skim milk
  • 1/2 cup (125 mililiters) Parmesan cheese, shredded


(per Serving)

This recipe has no significant nutritional value.


  • 1 Heat oven to 375�F (190�C). Add olive oil to a medium nonstick, oven safe skillet over medium-high heat. Add mushrooms and onions; cook until onions are tender and mushrooms are dry.
  • 2 In a large bowl, whisk together eggs, egg whites, Gourmet Garden Basil, Gourmet Garden Parsley , Gourmet Garden Garlic, ground black pepper and milk. Pour over the mushrooms and onions, stirring and shaking pan until large curds form. Smooth out the top of the frittata with a flat spatula. Sprinkle with parmesan cheese and put in the oven.
  • 3 Bake frittata for 15 to 20 minutes or until set and cheese is golden brown. Remove from oven and slide frittata out of the pan onto a cutting board. Slice into 8 wedges.


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